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    Cheddar biscuits. EXACTLY like Red Lobsters EXACTLY!

    3y Saved to I.LOVE.FOOD.
    • Sonia Therrien

      Cheddar Bay Biscuits Recipe Breads with bisquick, butter, cheddar cheese, milk, garlic powder, butter, garlic powder, parsley flakes

    • Erica Van Brakle

      Cheddar Bay Biscuits - Just like the Red Lobster Biscuits but substitutes Bisquick for yeast...much easier to make with same results.

    • Rebecca Jarrell

      Cheddar Bay Biscuits - a super easy recipe that imitates the Red Lobster biscuits

    • Tiffany

      Cheddar Bay Biscuits - they really do taste just like Red Lobster's biscuits!

    • Charli Weber

      Cheddar Bay Biscuits | If you like Red Lobster's biscuits, you'll love these!

    • Sang Maxwell

      Cheddar Bay Biscuits (Red Lobster Biscuits) These are FANTASTIC!!!

    • Mindy Barden

      Cheddar Bay Biscuits - Tastes like Red Lobster's biscuits

    • Rolando Toccafondi

      Cheddar Bay Biscuits AKA - Red Lobster Biscuits :))

    • Jackie Jessop Rising

      Cheddar biscuits. EXACTLY like Red Lobsters- tasty. This Blog This Blog Wednesday, March 24, 2010Cheddar Bay Biscuits A couple of months ago I wanted to make the coveted Red Lobster biscuits but I didn't have Bisquick at the time so I made these instead. They tasted great but to simplify things even more (Yes, I'm that lazy) here's an awesome recipe if you have Bisquick on hand that tastes just like Red Lobster's. These are grub. They would be great with an Easter ham. Austin said he wanted the last biscuit but then got distracted and went outside to play. He came back and the last biscuit was gone (I assumed he was full when he left). Needless to say he was upset so it looks like I will be making these again soon to make up for it... Cheddar Bay Biscuits by LettucePray Biscuits: 2 1/2 cups Bisquick 4 Tbsp cold butter 1 cup cheddar cheese, shredded 3/4 cup milk 1/4 tsp garlic powder Butter Glaze: 3 Tbsp butter 1/2 tsp garlic powder 3/4 tsp dried parsley flakes Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside. Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix. Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown. While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen. Need to use up some zucchini? Grate a small zucchini, about 3/4 cup. Strain the grated zucchini in a cheesecloth or some paper towels to get rid of the excess moisture. Add the grated zucchini to the biscuit batter when you add the cheese and milk.

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    Red Lobster Cheddar Bay Biscuits Recipe: 2 cups Bisquick biscuit mix, 2/3 cup milk, 1/2 cup cheddar cheese (shredded), 1/4 cup butter (melted), 1/4 teaspoon garlic powder 1/4, teaspoon dried parsley. Preheat oven to 450 degrees. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Mix melted butter, garlic powder, and dried parsley; bru...

    Easy cake decorating project: Fill 3-4 pastry bags with different colored frosting. Use a #129 Drop Flower Tip to pipe dots around each cakelette. Switch up the colors for school events, festive holidays or birthday celebrations. Click on the image to learn more about the Cake Boss® Tiered Round Cakelette Pan, available at @Michaels Stores.

    Gluten Free Pie Crust--From Anna

    Nathalie Dupree — She is the very popular author of 11 cookbooks about the American South including “New Southern Cooking” and “Nathalie Dupree’s Shrimp and Grits Cookbook.” She has appeared many times on the Food Network and in publications ranging from Bon Appetit to The New York Times. She recently published “Southern Biscuits,” co-authored with Cynthia Graubart.

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